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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Schwalbach
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell's cream of chicken soup
1/2 c. sour cream
2 tbsp. butter
1/2 c. chopped onion
1 tsp. chili powder
2 cups diced cooked chicken
1 can chopped green chilies (I leave these out!)
8 flour tortillas
1 c. shredded cheddar cheese

Directions:
Directions:
Preheat oven to 375
Mix soup and sour cream, until smooth. Set aside. Cook onion and chili powder over medium heat. Add the cooked chicken, chilies and 2 tbsp. of soup mixture.
Spread 1/4 cup of chicken mixture along center of each tortilla.
Fold sides over filling and arrange seam side down in greased baking dish (cake pan works fine!) Spread remaining soup mixture over enchiladas. cover with foil. Bake 15 minutes. Sprinkle with cheese. Bake uncovered 5 more minutes or until cheese melts.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes if chicken is cooked

 

 

 

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